As the holiday season approaches I really find myself wanting to bake up scones, cookies and pie! I decided to do a test run on a Cranberry Apple Pie for Thanksgiving the other day and YUM, it came out just delicious so I of course have to share the recipe with you.
I find it super relaxing to turn on some music, get in my kitchen and cook or bake. It’s time to myself to create something delicious that I can share with my family and friends. I am a total believer in the power of sharing a meal or in this case a sweet treat with the people you care about. This Cranberry Apple Pie is amazing with the easy homemade pie crust and just slightly sweet and slightly tart filling. Such a treat!
I love a traditional apple pie but I thought how great would it be to serve something just a little different adding tart cranberries into the mix. Cranberry sauce is a big part of Thanksgiving so I wanted to incorporate it into dessert as well. I used Gala apples for this one being that they are a nice a crisp sweet apple which pairs well with the tartness of the cranberry.
My pie crust is actually really easy and comes together right in a food processor! Get your food processor set with a dough blade. In goes flour, sugar and salt with a few pulses to mix that. In goes butter and cold water, pulse until it mostly comes together then I just gently finish on a lightly floured surface. Wrap it up and refrigerate.
The filling is really simple as well. sliced apples, fresh cranberries, flour, sugar, brown sugar, a touch of lemon juice, butter and cinnamon get mixed in a bowl and thats it. You’ll halve the dough and roll each piece into rounds. Do not stress over perfection- this is a homemade rustic DELICIOUS pie! Place on round in the bottom of a pie dish with crust hanging over the edges. Trim off any excess.
Get the filling in then place the second round on top. To seal the pie up I simply tuck the edges of the top crust under the bottom crust edges then go around with a fork pressing the two pieces together. Egg wash is a MUST for finishing our pie. Its just 1 egg mixed with a splash of water, lightly beaten then brushed on the pie. Sprinkle some sugar over top for a perfect golden sparkling crust. A few slits in the top to allow steam to release and its ready for the oven.
This pie baked for about an hour and a half at 350 degrees for me. Every oven will vary slightly so just keep an eye on it. Once you’ve got this rich golden color- you are set! Oh and when it comes to baking pies I like to start the pie on the lower rack in the oven to give the bottom crust time to get going. Halfway through I move the pie to the center oven rack.
- For the crust:
- 2 cups AP flour
- 3 Tbsp sugar
- ½ tsp salt
- 1½ sticks cold butter, diced
- 5 Tbsp cold water
- For the filling:
- 4 gala apples, peeled and sliced
- 1 cup fresh cranberries
- ¼ cup AP flor
- 2 Tbsp sugar
- 1 Tbsp light brown sugar
- 4 Tbsp butter, small dice
- 1 tsp cinnamon
- a small squeeze of lemon juice
- Egg wash
- Start with the crust. Fit a food processor with the dough blade. Add in the flour, sugar and salt. Pulse to combine. Add in the butter ands water. Pulse until mostly together.
- Place the dough onto a lightly floured surface and just work until all together. Form a ball, wrap with plastic wrap and pop into the fridge for about 30 minutes.
- Preheat your oven to 350 degrees.
- In a bowl mix together the apples, cranberries, flour, sugar, brown sugar, butter, cinnamon and lemon juice.
- Take out your dough, cut in half and roll each half into a round. Place one round in the bottom of a deep pie dish. Allow the crust to hang over the edges slightly. You can always remove the excess.
- Pour the filling into the pie dish. Place the second piece of dough on top. Remove any excess then simply tuck in the top layer edges under the bottom edges. Press a fork along the edges to really seal it.
- Lightly beat an egg with a splash of water. Brush the egg wash on the top of the pie. Sprinkle with some sugar. Cut a few slits into the crust to allow steam to release.
- Place the pie on a baking sheet - it makes it easier to move and just in case of juice spilling over. Place the pie on the lower rack of the oven. Bake for about 45 minutes then rotate the pie and place on the middle rack. Bake for another 35-45 minutes until perfectly golden.